Love me some Scallops!

Gush at the photo!

These were easy to make. The trick is getting them super fresh (milky, translucent, not slimy) from your local seafood/fish market. The second trick is to make sure you’re not OVER COOKING. Here’s how I make mine:

Rinse your scallops, pat them a few times with a paper towel. once your butter is melted, but not brown, you can put your scallops in! Make sure they’re not touching each other. Time about 1.5-2 minutes per side, and flip. Depends on the size and thickness of scallops.